Method

Combine pork, fish sauce and soy sauce in a large bowl. Finely grate 1⁄2 of the ginger and add to pork mixture. Cover and set aside for 30 minutes to marinate. Slice remaining ginger into fine batons and set aside. Transfer pork and marinade to a plate then put in a steamer basket over a pot of just simmering water. Cook for 10 minutes or until pork is just firm. Set aside.

Mix flour and Szechuan in a large bowl. Drain pork and add to flour mixture. Toss well then set aside for 10 minutes.

Cook noodles in a large saucepan of rapidly boiling salted water until just tender. Drain, refresh under cold water. Put in bowls and top with veg.

Pour olive oil into a large deep saucepan until 5cm deep. Heat to 190°C on a cook’s thermometer. Fry pork, in batches, for 3 minutes or until crisp. Drain on paper towel. Divide among bowls. Drizzle with dressing. Top with reserved ginger, shallots, coriander and mint. Serve.